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Rosewater Ice Cream

An interpretation of a recipe book from 1687 by Elisabeth Hawar, as interpreted by Marissa Nicosia of Cooking In the Archives

Course Dessert
Cuisine American
Keyword cream, culinary history, ice cream, rosewater
Prep Time 5 minutes
Cook Time 5 minutes
Chilling Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 8
Author Marissa Nicosia


  • 2 cups heavy cream
  • 1 cup milk
  • 2 T. rosewater
  • 3/4 cup sugar


  1. Heat the cream and milk in a sauce pan until just warm. Add sugar and stir until it dissolves, about five minutes. Remove mixture from heat and add rosewater. Put mixture in the fridge to chill for approximately 30 minutes, or until the mixture is no longer warm to the touch (overnight is even better if you have the time).

  2. Remove the chilled mixture from the fridge and pour it in to the ice cream maker. Use the ice cream maker according to the manufacturer's directions for ice cream. Put the completed ice cream in the freezer for at least two hours (overnight is better if you have the time).